1. In a bowl, whisk the eggs and the sugar, followed by the custard powder.
2. In a pot, bring the lemon puree to a boil. Then pour half into the egg mixture and whisk well.
3. Transfer everything back into the pot. Whisk and cook over a medium flame until the curd thickens and comes to a boil.
4. Remove from heat and whisk in the butter.
5. Let chill in the fridge before us

Meringue

Directions

1. Combine the water and sugar in a pot and bring to a boil.
2. While the syrup is boiling, whisk the egg white on low speed on the stand mixer.
3. Once the syrup reaches 118 degree celsius, remove from the heat and pour the syrup into the egg white gradually, whisking on medium speed.
4. Once all the syrup is in, whisk on high speed till stiff peaks and the meringue has cooled down.

Ondeh Croissant (Pandan Pastry Cream)

Directions

1. In a bowl, whisk the yolk and sugar together until combined. Followed by the plain flour and corn starch.
2. In a pot, bring the milk, Conutsu and pandan to a boil.
3. Pour half of the hot milk into the yolk and whisk well.
4. Pour the yolk mixture back into the pot and cook while whisking till the custard thickens and comes to a boil.
5. Remove from heat and whisk in the butter.
6. Transfer the custard into a bowl and let it cool in the fridge until completely cold.

Ondeh Croissant (Gula Melaka Filling)

Directions

1. In a bowl, whisk the yolk and sugar together until combineIn a bowl, mix both ingredients together.

Assembly

1. Defrost the frozen croissant in the fridge for at least 2 – 3 hours.
2. Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
3. Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
4. Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
5. Let the croissant cool completely at room temperature.
6. Slice the croissant halfway through in the middle.
7. Fill with the pandan custard and gula melaka filling.
8. Glaze the top with syrup and coat with desicated coconut.

Directions

1. Let the croissant defrost in the fridge for at least 2 – 3 hours.
2. Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
3. Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
4. Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
5. Let the croissant cool then cut a hole in the middle.
6. Dip the bottom of the croissant with egg wash and some on the inside.
7. Place the mozzarella cheese, pepperoni slices and egg into the dipped croissant.
8. Bake the filled croissants at 165 degrees for 15 to 20 minutes.
9. Garnish with parsley flakes and serve warm.